Dip the top halves into the icing, put the eclairs together again and leave for about 30 minutes before serving. Chocolate torte with Baileys cream and salted praline Serve this rich Chocolate torte ...

Raymond Blanc's recipe for chocolate éclairs is full of tips and advice, including how to freeze. Equipment and preparation: You will need a large piping bag fitted with a 1.5cm/½in fluted ...

Paul Hollywood’s easy recipe ensures crisp ... of one side of each éclair and pipe in the whipped cream. Melt the chocolate over a double boiler or a bowl suspended over a pan of simmering ...

This month Le Cordon Bleu Chefs make eclairs, a classic from ... the raspberry with the finesse of milk chocolate. Gold powder adds a sparkle to this gourmandize that will please anyone with a sweet ...